What was pozole originally made with

what was pozole originally made with
Table of Contents
the history of pozole what was pozole originally made with

The History of Pozole: What Was Pozole Originally Made With?

Traditionally, pozole – a signature Mexican dish – was prepared with a very controversial ingredient. Historians tell stories of the dish in its original form during ancient religious ceremonies. It was said that pozole was made with human meat originally. The idea was that since maize was considered a divine plant that symbolized the skin of the gods, the meat used would need to be akin to the gods too, hence, human meat.

People usually shudder when they contemplate this. The taste of human flesh, it was said, was similar to human flesh. Before you grimace, understand that these have been the beliefs borne out of old practices many centuries ago. Ever since then, the dish evolved and its meat ingredients replaced with something less horrifying.

Transforming Pozole: Traditional Mexican Cuisine

As traditional Mexican cuisine changed over time, so did the meat used in preparing pozole. No longer were human meats used, instead, chicken or pork became the popular choice. Now, this dish is a perennial favorite in many Mexican communities, especially during special occasions. Extensive pozole recipes can be found online or in old family cookbooks handed down through generations.

Pozole is mainly served with a host of condiments that usually include shredded lettuce or cabbage, and sliced radish. Each region has its authentic take on it, adding unique ingredients to customize their own versions of this popular dish, all while maintaining the foundation of the traditional recipe.

cooking pozole in a large pot

Cooking Pozole in a Large Pot

Pozole, being a hearty soup, is prepared in a large pot. The meat of choice, usually pork, is boiled for hours until tender. The broth is enhanced with the traditional Mexican trinity of seasonings: peppers onion garlic. Once the soup has achieved a vitally rich flavor, hominy, a type of dried maize, is added to absorb the savory delights of the broth.

This dish is commonly cooked during the winter months due to its warming properties. On a cold day, a steaming bowl of pozole acts like Mexican chicken noodle soup, warming you from the inside out.

the varieties of pozole pozole rojo white pozole and pozole verde

The Varieties of Pozole: Pozole Rojo, White Pozole, and Pozole Verde

There are three main types of pozole – pozole rojo, white pozole, and pozole verde. Pozole rojo is prepared with red chiles, giving it a striking red color and a fiery taste. White pozole is made without the addition of any chiles, resulting in a much milder flavor. Pozole verde, on the other hand, is prepared with green chiles and other green ingredients like tomatillos and cilantro.

Each variety requires a slightly different cooking method but all start with the same base of hominy and chicken or pork. The type of pozole preferred often depends on personal tastes and regional influences.

eating pozole

Eating Pozole

Eating pozole is a complete experience. Each bowl is usually accompanied with tortillas, and garnished with ingredients such as lettuce, radishes, and lime. All of the additions add textural contrasts to the dish, making it not only delicious but also visually appealing.

Many people find the dish filling, especially as one can add as many or as few toppings as they prefer. More than soup, pozole can be called a meal in itself, and a truly satisfying one at that.

storing leftover pozole

Storing Leftover Pozole

Another advantage is it can be frozen and defrost beautifully. To store leftover pozole is simple. The soup base can be separated from the meat and grains and stored individually in airtight containers in the freezer. It can last for up to 30 days and still taste fantastic after reheating. This makes pozole a convenient dish as well, especially for a quick meal on busy days.



In conclusion what was pozole originally made with was human meat, but thankfully this isn’t the case today. This traditional dish of Mexico has traveled through centuries, evolved, and adapted to become a universally appreciated meal made with chicken or pork, and an array of bright, beautiful toppings.

Love it or loathe it, you cannot deny its rich history and the delight it brings to stomachs everywhere, not to mention the cultural significance it holds for Mexico and its people.

frequently asked questions 1

Frequently Asked Questions

What was pozole originally made with?

Pozole was originally made with human meat during ancient Aztecs rituals.

What is a traditional Mexican pozole?

Traditional Mexican pozole is a soup made of hominy (dried maize kernels), meat (usually pork), and seasoned with spices.

How is pozole usually served?

Pozole is served with garnishes like shredded lettuce or cabbage, chili peppers, radishes, and often accompanied by tortillas.

What are the differences between pozole rojo, white pozole, and pozole verde?

Pozole Rojo is made with red chiles, resulting in a fiery taste. White pozole is much milder, made without any chiles. Pozole Verde is made with green chiles and tomatillos, resulting in a more herbaceous flavor.

Is eating pozole similar to eating chicken noodle soup?

In a way, yes. Both are comforting soups made with meat and enjoyed especially during cold months.

Is it okay to freeze pozole?

Yes, you can freeze pozole. It’s a good idea to separate the soup base from the meat and grains and store the components individually to preserve taste and texture.

What meat of choice is commonly used in pozole recipes today?

Chicken or pork is predominantly used in today’s pozole recipes.

What was the traditional dish pozole made of in Aztec times?

In Aztec times, pozole was made of hominy and human meat.

How spicy is pozole?

The spiciness of pozole depends on the type. Pozole rojo tends to be spicy due to red chilies, while white pozole is milder. Pozole verde’s spice level depends on the amount of green chilies used.

What is the best way to store leftover pozole?

The best way to store leftover pozole is in the fridge in an airtight container. It can be kept for up to 5 days. For longer storage, freeze for up to 30 days.